SUSHI

THE DELIGHT OF
GLOBAL
GASTRONOMY
Compiled By:
SHIVAM MEHRA
AIM
I have taken up this topic to explore
the major culinary revolution that has
hit Indian shores recently and also to
be aware about its popularity in the
world.
INTRODUCTION
Japan is an island nation, its surrounding seas
warmed by Kuroshio, the plankton rich Japan
current and abundant with an astonishing variety of
fish & shellfish. The island themselves are
mountaineous and what little arable land exists is
terraced & carefully cultivated to coax rice and few
other crops from the earth. Japan has always fed its
dense population from the sea and the rice fields, its
cuisine emphasizing what nature provides. Sushi,
the combination of raw fish and seasoned rice that
seems so exotic to foriegners is a supremely logical
food in Japan.
 ORIGIN
Sushi originated in
the South-East Asia
and China before
traveling to Japan.
WHAT IS SUSHI ?
Technically, the word “SUSHI” refers to the rice,
but colloquially, the term is used to describe a
finger-size piece of raw fish or shellfish on a bed
of vinegared rice. This can be beaten as is, or
often dipped into Shoyu (Japanese Soya sauce)
and then eaten. Often much care is put into the
creation of the dish and the many methods of
preparing the food indicate the importance of
appearance to the educated consumer.
 WHAT IS SASHIMI ?
 Sashimi is a Japanese delicacy primarily
consisting of very fresh sea foods, thinly sliced
and served with only a dipping sauce (like
soy sauce with wasabi, or ponzu sauce), and a
simple garnish like shiso and shredded daikon
radish. Some sashimi ingredients, like octopus,
are served cooked, but most fish, like tuna, are
served raw. Less common, but not unusual,
sashimi ingredients are vegetarian items such as
yuba (bean curd skin) and raw red meats, such
as beef or horse. The name sashimi may have
come from the practice of sticking the tail of the
fish on the slices, to let it be known which fish
one was eating.
 WHAT IS SASHIMI ?
 Sashimi is often the first course in a formal
Japanese meal. Many people believe that sashimi,
traditionally considered the finest dish in
Japanese cuisine, should be eaten before other
strong flavours affect the palate.

 Sashimi is sometimes served with sushi.

Japanese people often mix wasabi directly into
soy sauce when preparing dipping sauces for
sashimi, which is generally not done when eating
sushi. However, some purists denounce the
practice of mixing wasabi into soy sauce, saying
that this dilutes the sharp flavour of wasabi
MAIN CONSTITUENTS
Rice
Nori
Omelets
Toppings & Fillings
Fish
Seafood
Vegetables
Red Meat
Condiments
Presentation
Utensils for preparing Sushi
SUSHI : THRU AGES
Beginning as a method of preserving fish
centuries ago, sushi has evolved into an artful,
unique dining experience. In its earliest form,
dried fish was placed between two pieces of
vinegared rice as a way of making it last. The
Nori (Seaweed) was added later as a way to keep
ones fingers from getting sticky.
TYPES OF SUSHI

Sashimi Saiku-zushi
Futo-Maki Chirashi-zushi
Maki-zushi or Norimaki Chakn-zushi
Temaki-zushi Uramaki
Hosomaki California Roll
Nigiri-zushi Temari-zushi
Oshi-zushi
Gunkanmaki
Inari-zushi
 TYPES OF FISH USED IN PRODUCTION
OF SUSHI
 Maguro, Tuna
 Toro, Fatty Tuna Belly
 Shiro Maguro, Albacore
 Himachi, Yellowtail
 Katsuo, Bomito
 Kohada, Japanese salad
 Saba, Mackerel
 Sake, Salmon
 Tai, Porgy ; Red Snapper
 Hirame, Halibut
 Suzuki, Sea Bass
 Unagi, Sea Eel
 Anage, Sea Eel
 TYPES OF FISH USED IN PRODUCTION
OF SUSHI

Tako, Octopus Kami, Crab

Ika, Squid Ebi, Cooked Prawn
Awabi, Abalone
Amaebi, Raw Prawn
Mirugai, Geoduck Clam
Torigai, Japanese Cockle Uni, Sea Urchin Roe
Aoyagi, Japanese Red Clam Tobiko, Flying Fish Roe
Akagai, Pepitona Clam Masago, Capelin Roe
Kobashira, Small Scallops Tamage, Hen’s Egg
Kaibashira, Large Scallops Omelette
 EQUIPMENTS REQUIRED
 A very sharp knife or sushi knife called Bento
knife made of razor sharp carbon steel with a
Ho wood handle.
 Bamboo mat or hot pad called a Sushimaki
Sudare a Maksin used to roll the sushi.
 Wooden spoon or Shamoji to spread the rice as
it is sticky.
 A pair of metal chopsticks.
FOODSTUFFS REQUIRED
Nori (Toasted Seaweed Sheets)
Wasabi (Japanese Horseradish mustard)
Gari or Shoga (Sliced Ginger)
Daikon Radish
Su or Awaze-zu (Sushi vinegar)
Kappa (Cucumber)
Avocado
Sakura Denbu (Shredded Cold fish)
Har Hari Zuke (Pickled radish and ginger)
Ao Shisonomi (Beef steak plant seeds)
Shiso Sakura (Pickled Japanese Gourd)
Nametake Chazuke (Prepared Mushrooms)
DINNING & ETIQUETTE
How to eat SUSHI – Never and Must

Traditionally, sake is not drunk with

sushi; tea, beer, wne, or water.
Sake may be drunk with sashimi,
one does not pour one’s sake,
either.
Ginger, for cleansing the palate, is
eaten between types of fish & not
with it.
When dipping in shoyu, dip fish side
in, not rice. That way the rice does
not soak up the shoyu, which can
overpower the fish,
 DINNING & ETIQUETTE

 Also, your dish won’t be filled with rice particles.

 Never pass food using chopsticks. Pass the plate
instead.
 If you take food from a shared plate, use the
reverse ends of your chopsticks.
 Never bite into a piece of food and then replace
the other half on your plate.
 Don’t ask for knives. This would imply the food is
so tough, it can’t be eaten without them.
 Don’t make a wasabi soup with your soy sauce.
Wasabi will hide the subtle flavours.
GARI

Fresh Old
Fresh Old
THe PURPOSE
To refreshen your mouth
palate any or each time
after tasting many kinds
and variety tastes of sushi,
such as from oily ‘toro’ or
sweaty ‘anago’ (conger
eel) to rich ‘uni’ (sea
urchin) to delicate and
good textured ‘awabi’
(abalone) and much more.
A good sushi restaurant
also carefully prepares
own ‘gari’ with own recipe.
WASABI

Wasabi is the most important spice, condiment and

seasoning for sushi definitely, as well as Gari (seasoned
ginger) and Sho'oyu/Nikiri (soy sauce.)
 RESTAURANTS SERVING SUSHI
There are a total 3989 restaurants in 1098
cities serving Sushi.
 SAKURA at THE METROPOLITAN HOTEL NIKKO.
 ENOKI at THE GRAND, NEW DELHI.
 19 – ORIENTAL AVENUE at SHANGRI-LA HOTEL.
 THREE SIXTY DEGREES at THE OBEROI,NEW
DELHI
 PAN ASIA at THE MARRIOT WELCOME
HOTEL,NEW DELHI
 TK’s – THE ORIENTAL GRILL at HYATT REGENCY.
 SPICE ROUTE at THE IMPERIAL.
 WASABI at TAJ MAHAL HOTEL,MUMBAI.
 SHARI : SUSHI RICE RECIPE
How to cook and prepare sushi rice
 The most important technique in the preparation
of sushi is how to make sushi rice, called 'shari,'
'sushi-meshi' or 'su-meshi' (vinegar[ed]-[cooked]
rice) in the best condition, that means how to mix
rice and vinegar deliciously. The taste of the
sushi depends on the taste of sushi rice as much
as by 60%, according to many sushi chefs
opinions. The key factor is the 'shari' itself, as
well as fish quality.
 There are some certain and easy know-hows in
preparation of the sushi rice (shari) at home.
HOW TO SELECT RICE

It does not depend on the

quality of rice, such as
'Koshi-hikari', the best and
most expensive
species/brand or 'Sasa-
nishiki', usually the second
and expensive, which are
ideal for usual daily diet, but
they are sometimes said to
be less suitable as the sushi
rice, because of their much
sticky characteristics.
 HOW TO SELECT RICE
 The most important factor in selecting a short-grain
(japonica subspecies) white rice is how much that brand
is capable of absorbing the water in nature, which
corresponds to how much the vinegar is to be soaked
into the cooked rice, because the degree of the
penetration of the vinegar into the rice plays a greater
part of the taste of shari, and sushi itself consequently.
 By this reason, it is not always necessary to use a new
rice ('shin-mai') which is relatively abundant in water
content, but an old, long-stored rice ('ko-mai,' i.e. one
year old) is rather suitable for 'shari' due to less water
content. Many sushi restaurants use their own mixture
of the two kinds with a ratio of more than 50% of 'ko-
mai.'
 HOW TO COOK RICE
 Washing (Polishing):
At first, flush with abundant water and stir to wash out dust
and dirt or offals 2-3 times. Roughly drain the water off
and wash (polish) the rice surfaces by scrubbing the grains
each other gently, and rinse. Repeat this about three
times.
 Pre-immersion:
Add and adjust the water with less than the normal
measuring for the daily cooking (1 : 1.2 - 1.3 vol.,) i.e. to
around 1 : 1.1 by the volume of rice, because an adequate
'awase-zu' liquid is added (as much as 10%) to the cooked
rice afterward. Keep for a half an hour in summer (26 °C /
79 °F water) to one and half an hours in winter (5 °C / 41
°F water), for the absorption of the water.
 HOW TO COOK RICE
Heating (cooking):
By an electric rice cooker is the most recommendable way
today. After the heating is completed, let the rice leave in
the pot and steam for a while (ca. 10 - 15 minutes) without
opening the lid. This waiting time is very important for a
delicious cooked rice.

How to vinegar the cooked rice:

 Do not wait a minute after the cook. Rice vinegar ('yone-
zu') mixture ('awase-zu') should be prepared 30 minutes
before the use for good dissolving of the ingredients, with
the following Basic Recipe (with 'kombu' preferably,
and/or either a little of sake or mirin - sweet rice wine.)
Add salt to vinegar first and warm it up for a better
dissolving and secondly sugar.
 SUSHI HISTORY
 When most people hear the word, “Sushi”, they
immediately think of raw fish. In truth, dishes made with
raw fish are called “Sashimi”. What defines Sushi is any
dish made with vinegar rice, which may or may not include
raw fish. Most often, Sushi will consist of various types of
shellfish such as crab or lobster, or cooked fish along with
other fresh ingredients wrapped tightly inside the sticky
vinegar rice.
 Although in today’s society you will find Sushi served most
often in a Japanese restaurant, it actually dates back to 7th
Century China. As a way of preserving fish, the Chinese
people started making Sushi but without modern day
refrigerators, they used the natural process of
fermentation. To complete the Sushi-making process, only
rice and salt were needed. The result was delicious fish,
causing Sushi to grow in popularity.
 POPULARITY OF SUSHI IN INDIA

 After a dramatic debut on elite dining tables last year,

Japanese delicacy sushi has now taken over India's taste
buds by catering to its yen for edible global exotica.
 Like bonsai and ikebana, sushi is typically Japanese and a
gastronomic revolution by itself, vouch the Indian
gourmets.
 The Japanese dish that took the US palates by storm in the
1980s satisfies culinary cravings along with the new
penchant for a healthy diet.
 From tofu to lettuce leaves and a host of other
combinations, the 'sushi vegan' is a new avatar in India,
taking the Japanese culinary invasion a step further.
JAPANESE INVASION

This is one conquest Delhi seems to have willingly

surrendered itself to. Long before it was fashionable in
Bombay, Delhi mirrored international trends by voting for
slice after slithering slice of kachi machi. With over a
dozen restaurants of Japanese and Korean food to boast
of, some of them world-class, kukkad-crazy Delhi has
taken to Sushi and Sashimi with the same ease as... er...
a fish takes to water! Kaiseki, Yakitori, Teppanyaki,
Terriyaki... this is familiar territory in the Capital today.
Goshu Mori, Ginmitsu Saikyaki, Tukune-Terini, Tempura...
expensive stuff, but Delhi can’t seem to get enough of it!
STEP 1
 Prepare the
followings:
 Sliced fish, sushi  Others have to be set
up
toppings (Sushi- in advance:
dane)  Wooden serving board/plate
 Sushi rice (Shari) (Geta)
 Grated Wasabi  Pickled ginger slices (Gari)
 Soy sauce (Sho'oyu/Nikiri)
 Diluted vinegar  Chop sticks (Hashi)
solution (Tezu)  Hot green tea (Agari)
STEP 2
1. Moist your both
hands with 'Tezu.'
2. Take about one ounce  Preferably the
(ca. 20-25 g) of Shari temperatures of Shari
in your right hand and hands should be the
and make a rice ball same. Shari tends to
in egg-shaped within stick to cold hands.
the palm.
 Pick up a piece of Te-zu (hand-vinegar) is
sliced fish by your prepared by diluting rice
two fingers, thumb vinegar with water by
and index only, and about 1:3.
hold on.
STEP 3
 Holding the shaped
sushi rice, scoop up a
minimum of grated
wasabi with the right
index finger.
 Now rest the fish
between the second
and third joints of  Avoid to warm up the
your left hand fingers. fish by your hand as
much as possible
STEP 4
 Put the wasabi on  Wasabi is not
the center of the necessary to spread
fish. out, because it
prevents a good
cohesion of the fish
and rice.
STEP 5
 Place the rice on
the fish and
wasabi.
 Press the center of
the rice a bit with
the thumb to
introduce some air  To letting in the air is
into the rice. the most important
point in making the
sushi delicious.
STEP 6
 Hold and close the
nigiri by the four
fingers and press
with one or two
right fingers.
 Push the tip side
of the nigiri by the  Do not press too firm
left thumb at the but the fish must
same time. adhere to the rice.
STEP 7 & 8
 Transfer the sushi
(nigiri) held in the left
palm over to the right.

 Turn round
your right
hand to
show your This successive processes (6 - 8)
palm. are called 'Te-gaeshi' (hand-
turning.)
STEP 9
 By turning each
hand again in
reverse, return the
nigiri to left palm.
Now it has been
rotated
horizontally by
180°.  The other tip side
 Again press and is pushed by the
push in the same
thumb.
way above.
STEP 10
 By rolling the nigiri
(with a help of
right index finger,)
make it upside
down and fish side
is up.
 With right hand,  Skillful sushi chef
place to the proper does not do this with
position on the left a help of a finger but
a swift motion of the
palm. palm.
 STEP 11
 Do not press too
much. The critical
point is that the outer
side of the nigiri is
firm enough but
inside is loose.

 Again press and

push in the same
way above.
STEP 12
 Pick up the nigiri
and rotate
horizontally by
180°.
 Again press and
push in the same
way above.  Here does not do
 Repeat this once Tegaeshi because the
sides of fish may peal
or twice more. off from the rice.
STEP 13
1. Make a final
make-up and
adjustment on
both sides, if
necessary, with
thumb and index
or middle fingers,  Nigiri of 'Funazoko'
then press once (ship-bottom) shape
more. is completed.
THANKYOU